Crock Pot Favorites
    Sausage and Bean Stew (Crock Pot)

    Sausage and Bean Stew (Crock Pot)

    What a great appetizer or lunch. The sausage, beans and garlic make a perfect stew. Served with cheese toast, this makes a great dish to serve to guests. Even with the bread, this dish comes in under 400 calories !! 6 servings 350 calories per serving 2 t oil 3 ...

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    Hamburger Soup (Crock Pot)

    Hamburger Soup (Crock Pot)

    This is so tasty – it’s something I have made many times and everyone who eats it is always delighted with the great heartiness and warmth. Beings this is a crock pot recipe, you can start this one before work, come home, drop in the noodles and in ...

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    Chinese Pulled Pork

    Chinese Pulled Pork (Crock Pot)

    This recipe was really interesting. Usually when you think of pulled pork, you expect a spicy Southwest flavor. But this one has an awesome Chinese sauce that is mellow and mild and is perfect with pulled pork. 8 servings 227 calories per serving 1/4 c soy sauce 1/4 c ...

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    Get the ’400 Calories or Less’ App and eBooks now !

    Get the '400 Calories or Less' App and eBooks now !

    I'm so very pleased to announce the 400 Calorie or Less App and eBooks ! The eBooks are now available for the Nook and the Kindle. There are 4 eBooks and they each host 40+ recipes to help you lose weight while eating the foods you love and ...

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    Easy Pork Carnitas

    Easy Pork Carnitas

    This is another great authentic recipe that cooks all day in the crock pot - it turns out a fantastically tender and juicy meat that is easily shredded and tastes great with a bit of lime and avocado. 4 servings 208 calories per serving 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ground ...

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    Black Bean Chili (Crock Pot)

    Black Bean Chili (Crock Pot)

    This is one of the most awesome chili recipes I have ever made ! The depth of flavor was amazing. This is a truly authentic, rich, aromatic and spicy chili that is just plain PERFECT. Don’t forget the squirt of lime just before serving – it actually ...

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    Chicken Tortellini Stew (Crock Pot)

    Chicken Tortellini Stew (Crock Pot)

    This is a soupy stew or a thick soup :) Whatever it is, it's absolutely delicious. The sweet fennel adds just the little something different that makes this meal one of a kind. 6 servings 380 calories per serving 2 carrots, sliced 2 cloves garlic, minced 1 lb. boneless skinless chicken breast cut ...

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    Lasagna (Crock Pot)

    Lasagna (Crock Pot)

    Even traditional lasagna lovers like this one - and it is nice and easy to do. Start it at lunch time and have dinner ready 4 hours later. Take a look at my video below for instructions on how to layer it in your crock. 8 servings 275 calories per ...

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    January 13th, 2010adminAsian, Sides, Vegetables

    It is sooooo worth finding these noodles and making this dish. It is authentic, satisfying , soooo low cal considering the big portion you get and it is truly delicious.

    Homemade Lo Mein

    Homemade Lo Mein

    4 servings
    212 calories per serving

    2 8 oz. packages of House Tofu Shiratake Noodles (available in most food markets and definitely in Asian markets. You’ll find them with the tofu products – SO LOW cal and so noodly!)
    4 T olive oil
    4 cloves garlic, crushed
    4 T green onions, sliced
    1 c celery, sliced thinly
    2 c carrots, shredded (buy them pre-shredded to save time)
    3 T teriyaki sauce
    3 T Kraft Asian Sesame Dressing
    Salt and pepper to taste

    Prepare noodles according to package instructions (rinse, microwave 1 minute, dry on a paper towel). Cut the noodles into 3 or 4 inch lengths. Using a pair of kitchen scissors makes this task easy. Heat oil in a non stick pan. On medium high, cook garlic, onions, celery and carrots. Cook 5 -7 minutes, until veggies are soft. Stir in noodles and press into a flat layer. Cook 3 minutes on high heat. Add the teriyaki and dressing and mix well. Cook 3-4 minutes longer on medium high heat.

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    January 12th, 2010adminItalian, Sides, Vegetables

    This is one of my favorite dishes at Italian restaurants. It may seem like a lot of escarole to start, but it cooks down a TON. My version is the super garlic version – feel free to tone it down by using half the recommended garlic !

    Sauteed Escarole

    Sauteed Escarole

    4 servings
    87 calories per serving

    2 T olive oil
    4 garlic cloves, minced
    8 c cleaned and chopped escarole
    Salt and pepper to taste
    1/2 t garlic powder
    OPTIONAL – 1/2 t crushed red pepper flakes

    Heat the oil in a large skillet on medium high. Add minced garlic and saute for 1 minute, stirring constantly so that the garlic does not burn and get bitter. Add escarole a few handfuls at a time and mix every 30 seconds or so making sure all escarole comes in contact with the bottom of the pan so it heats and wilts. Once wilted a bit, add salt, pepper, garlic powder and red pepper flakes. Continue cooking 5 minutes or until to desired doneness. You can take it off while there is still some crunch to the larger pieces, or I like to cook it all down quite a bit and serve it very wilted and cooked.

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    January 10th, 2010adminSides, Vegetables

    This really dresses up green beans and the added potatoes make it more satisfying than just a regular bean casserole. If you don’t have fresh tomatoes on hand, substitute a can of diced tomatoes. Don’t skimp on the cilantro, it gives this dish a nice flavor burst. This dish really calls for Mise en Place preparation, it makes the steps go much easier.

    Green Beans and Potatoes

    Green Beans and Potatoes

    8 servings
    70 calories per serving

    1 1/2 T oil
    2 garlic cloves, minced
    1 1/2 c diced red potatoes, skin left on
    1/2 c chopped cilantro
    1/2 c celery, sliced thinly
    1 pound green beans, ends removed
    3/4 lb. plum tomatoes, peeled and chopped
    1/2 c water
    1/4 t fresh ground black pepper
    1/4 t red pepper flakes
    Salt to taste

    Heat oil in skillet over medium high heat. Add garlic and sauté 1 minute, stirring constantly. Do not let the garlic brown or it will become bitter. Add potatoes, celery and salt and sauté 4 minutes. Add the beans and sauté another 3 minutes. Add water. Cover and cook 7 minutes. Add tomatoes, reduce heat and cook 4 minutes longer or until tomatoes soften. Stir in pepper flakes and serve immediately.

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    January 9th, 2010adminSides, Vegetables

    Both spinach and mushrooms are low on the calorie scale, but high on the flavor scale. Combine them for a great tasting very low calorie side dish that you can whip up in just minutes.

    Spinach with Mushrooms

    Spinach with Mushrooms

    4 servings
    52 calories per serving

    2 shallots, sliced thinly
    1 clove garlic, minced
    1/4 c beef broth
    3/4 t oil
    4 oz fresh or canned mushrooms, sliced or quartered if button
    1 lb. baby spinach leaves
    1/4 t pepper
    1/4 t salt
    ¼ t garlic powder

    Combine shallots, garlic, 2T broth and oil in skillet. Cook 5 minutes or until shallots are softened. Add mushrooms and the remaining broth and cook 5 more minutes or until mushrooms are softened. Place on high heat and add spinach a bit at a time and stir until spinach is wilted, about 2-3 minutes. Add salt, garlic powder and pepper and serve.

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    January 8th, 2010adminLunch, Mediterranean, Salads, Sides

    I’m not a huge fan of plain salads. But when you add lots of fiber (chickpeas) and cheese, then they become special and they do fill you up. This one has both and has a great citrus dressing. Add a few squirts of fresh lime of orange juice to give it even more citrusy taste.

    Chickpea Salad with Feta Cheese

    Chickpea Salad with Feta Cheese

    4 servings
    178 calories per serving

    1 15oz. can chickpeas, drained
    2 scallions, sliced
    1/2 c grape tomatoes, halved
    3 T fresh parsley, chopped
    3 C bagged salad mix (I like to use a mix or organic greens or mesclun mix)
    2 oz. low fat feta cheese
    1 t lemon zest
    2 T lemon juice
    1 t oil
    1 garlic clove, minced
    1/4 t salt

    Mix zest, juice, oil, garlic and salt. Add chickpeas, tomatoes, scallions, parsley and salad and toss well to coat. Sprinkle with feta and serve.

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    January 7th, 2010adminSides, Vegetables

    The sauce ingredients make this a great casserole. It’s certainly not boring or dull – it has a rich flavor and a nice, creamy consistency.

    Broccoli Casserole

    Broccoli Casserole

    6 servings
    116 calories per serving

    10 oz frozen chopped broccoli, thawed
    1 can fat free cream of celery soup
    1/2 c 2% shredded cheddar cheese
    1 t seasoned salt
    1/4 c skim milk
    1/4 c fat free mayo
    1/3 c egg beaters
    1/2 c panko bread crumbs

    Preheat oven to 350 degrees. Pam a 11×7 baking dish. Put broccoli in dish. Mix soup, cheese and salt. Stir in milk, mayo and egg beaters and pour over the broccoli. Top with the bread crumbs and spray lightly with Pam. Bake 45 minutes. Broil for 2 minutes to brown the top. Serve immediately.

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    January 7th, 2010adminAppetizers, Asian, Sides, Snacks, Vegetables

    I’m not sure if this is a local product or if you can find it all over – a friend introduced me to it and you can get it at Whole Foods Markets. It makes a GREAT vegetable dip. Served with tri-color bell peppers, it makes an excellent snack or lunch side.

    The dressing itself is 140 calories for 2T – - add the equivalent of a whole cut up bell pepper for about 25 calories.

    Peppers and Miso Ginger Dressing

    Peppers and Miso Ginger Dressing

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    January 6th, 2010adminSalads, Sides, Summer, Vegetables

    This is a great low calorie side to any lunch or dinner. In the summer, I substitute heirloom tomatoes from the local farmer’s market. Regular cucumber can be used, but English cucumbers have many less seeds and I find them more enjoyable. I often substitute fresh herbs if I have them around (parsley, basil, dill, chives, etc.)

    Tomato and Cucumber Salad

    Tomato and Cucumber Salad

    4 servings
    38 calories per serving

    1 English cucumber, peeled, halved lengthwise and cut in thin slices
    1 pint grape tomatoes, cut in half
    Salt and pepper to taste
    ½ t oregano flakes
    ½ t basil flakes
    ¼ t red pepper flakes
    4 T vinegar

    Place all in a bowl and mix well. Refrigerate at least 2 hours to let flavors mix.

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    January 3rd, 2010adminFiberGourmet, Lunch, Sides

    This is rich and creamy and almost ½ the calories of regular mac and cheese due to the Laughing Cow Light cheese and the FiberGourmet pasta ! I really suggest you try some – you’ll never know the difference !

    Macaroni and Cheese

    Macaroni and Cheese

    2 servings
    290 calories per serving

    6 oz. FiberGourmet Pasta
    4 wedge Laughing Cow Light cheese (I use original flavor, but any of the 3 will work)
    2 T skim milk
    2 T hot water
    2 T shredded 2% milk cheddar cheese
    6 sprays I Can’t Believe It’s Not Butter spray
    Salt and pepper to taste
    ¼ t onion powder

    Cook pasta according to package instructions. Drain and place in a bowl with all other ingredients. Stir to mix well. Enjoy !!!

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    January 3rd, 2010adminAppetizers, Sides, Vegetables

    Great to bring along to a party !

    Stuffed Mushroom

    Stuffed Mushroom

    4 servings
    121 calories per serving (4 mushrooms)

    16 medium sized button mushrooms, stems removed, but reserved
    1 c crumbled goat cheese
    4 T chopped flat leaf parsley
    16 pieces of sundried tomato packed in oil, drained
    1 t cayenne pepper
    Pam

    Preheat oven to 400 degrees. Spray a baking pan with Pam.

    Mince the reserved mushroom stems (food processor works great) and place in a bowl with cheese, parsley and cayenne pepper. Mix and set aside. Place caps in the prepared pan and lightly spray the tops with Pam. Fill each cap with the cheese mixture and then top each with a sundried tomato strip. Bake 15 minutes.

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